Not exactly a pleasant day to go for a walk or to do any sightseeing, but since there was a power-outage all morning we went out anyways to see Zisha Factory No.1
More fancy shops with well known owners and there is also a museum. Well, at least that’s what the sign says but its more a collection of pots and objects the artists made who have a shop in the building. Some have rather interesting pots on display, like the one in clay-mill style or the extremely flat fei xiang hu.
Now we asked people and walked around to see if there is any clay stored anywhere or maybe even produced or sold. Guess what, after wading along a muddy road we found it and there is a massive amount of clay!
Now, if you paid close attention to the picture with the little pushcart and if you can read Chinese it might dawn on you already. The clay in there is not high quality clay used for teapots, but to make large flower pots like these:
Sorry to disappoint you, but no old clay is being stashed away in Factory No.1
The artisans we spoke to there had of course already told us that the clay they use is not from inside Factory No.1 but that they have their individual sources and storage.
It’s QingMing 2011 and we went out to have some fun. We visited a water-reservoir and walked around enjoying the sunshine. All in all a nice day already, but on our way back I was thinking about tea. To have been at Chái Lín Jūn’s 2011 harvest was already very exiting, and having stashed away some of his pre-qingming BiLuoChun for myself even more, but today … that was something different!
We stopped on the side of the road, just about 10km or so from DingShan and went up a hillside into the forest to see if we get lucky. Guess what, we did!
Did you notice the little plant near the path?
We intended to find some wild tea when we entered the forest, but I would have never thought it’d be so easy.
Back home I had to figure out what to do with all the goodness, and so I gave it a go. My first time homemade tea. In theory I do of course know how it’s done and I have also seen it being done live but doing it myself at home was a first. Now, where to start? Shāqīng of course, to stop the leaves from oxidizing any further. That one is not too hard actually. Just in the dry wok, …..
I was a bit worried that the sticky-tape will give out some smell and ruin the tea, but luckily those worries where unfounded.
And in a box it went. Not all that much, so this time I can’t share any, but I am already planning to cycle out again in the next few days and pick some more. The result of my first attempt at making green tea closeup looks like this:
THE SMELL, THE AROMA! Not that bad for a first timer.
I finally managed to visit Chái Lín Jūn’s tea-farm just 2 days in of this years harvest.
Here an impression of, no, not the high quality tea they produce there, but of the rubbish that was deemed unfit and discarded during the sorting.
Although the tea trees have of course been planted and are cultivated there on the farm, they are allowed to grow almost as they would in the wild. No cutting for accelerated growth nor shaping for machine harvesting. It makes it a bit harder to pick the tea but that’s well worth it.
For larger versions of all images please click them.
Chái Lín Jūn does not machine harvest nor does he produce autumn tea. The reason for that is quality. Farmers who do produce and offer autumn teas here in China almost all use pesticides, even the so called organic ones. International tea importers are well aware of that and do test samples, but please don’t let me spoil your autumn greens should you like them, as at least on the international market they are fairly save to consume. Anyways, I personally tend to avoid them here.
Once the picking is done, usually in the early afternoon hours, the sorting starts immediately followed by shāqīng also known as kill-green.
For kill green and the first pre-shaping 2 machines are used, the rest of the process is done by hand. A wood fired air-oven is preheated.
The tea looks like this when it comes out the machine that helps squeezing the leaves a little and releasing the tea oils.
From there it goes onto the heated air to be hand-rolled with distinct movements.
I grabbed a handful almost finished tea and took this shot so you can compare and see how it started to curl up, changed its color and the little white hair started to show.
A few minutes later I enjoyed the first glass and as you can see, the little white hair made it all the way in there. MMMmMMMM, so delicious.
All tea made pre-qingming (before the 5th) is rather pricey and not much of it is available as Chái Lín Jūn’s farm is not industrial scale….
….however, if someone really really wants to have some of this fine pre-qingming green in their cups email me (as long as it is for personal use in a reasonable limited amount) or check the menu on the right hand side for varieties picked a bit later.